Golden Sunshine Quinoa Salad

Serves 6
Recipe By: Ingrid Hoffmann

2 cup quinoa
2 1/2 cup chicken broth -- homemade or canned low-sodium broth
4scallions -- light and white green part only, thinly sliced
1/2 cup chopped golden raisins
2 tablespoon rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
1cucumber -- peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper

Place the quinoa in a fine-mesh sieve and rinse under cold water until
the water runs clear. Bring the chicken stock to a boil in a medium
saucepan over medium-high heat. Add the quinoa and return to a boil.
Reduce the heat to low, cover, and simmer the quinoa until it has
expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and
set aside to cool. Place the cooled quinoa in a large bowl. Add the
scallions, raisins, rice vinegar, orange juice and zest, olive oil,
cumin, cucumber and parsley and toss to combine. Season with salt and
pepper, to taste, cover with plastic wrap and refrigerate until cold,
then serve.

Recipe Notes
Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6 servings

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